Olivia Dish

Cronut in a Can?

In Homemade, Sweets, Taste Tests on July 7, 2013 at 9:38 pm

Could these become cronuts?

The trademarked treats are supposed to taste like fried heaven. Unfortunately, it’s impossible to get your hands on one of these $5 sugar bombs unless you wake at dawn and wait in line at the bakery for two hours. Or pay a scalper.”

–Anne Kadet in The Wall Street Journal

I’ve read about the cronut craze and wondered what could possibly be so great about a hunk of fried dough…..so great that people wait in block-long lines and fight with each other.

So great that the creator has trademarked the name.

A name that, by the way, left me cold.  Cronut.  Too much like Cro Magnon man.  Crone. Crows gone wild. Croak.

For years, I’ve made trashy donuts from canned biscuits.  As I saw yet another story about these things, I wondered:

If a cronut was a croissant that’s been friend like a donut, could I make trashy cronuts (or to be safe, perhaps I should say croughnuts) from crescent rolls in a can?

If so, then this whole thing might genuinely amuse me.

To conduct my experiment, Niece Dish and I bought a can of crescent rolls to make the croughnuts….and a can of biscuits, to make our regular old trashy donuts for comparison.

We made two biscuits into donuts by poking holes in the centers of them with our fingers.  We made the crescent rolls into donuts by rolling the little flat triangle of dough into crescent rolls, then entwining the two skinny arms to make a circle that was roughly the same thickness all around.

We fried all four in peanut oil and coated each with a light layer of cinnamon and sugar. Then, it was time for the taste test to commence.

The regular biscuit trashy donuts were tasty as always, substantial yet light enough.  The new crescent roll trashy cro…I mean donuts…..well…..they were better.  Crispier, lighter, flakier.  It was hard to deny. Twelve-year-old Niece Dish agreed.


A trashy croughnut, bottom, waiting to be coated in cinnamon and sugar.

The home of the trademarked Cronut says this on their website:

The Makings of a Cronut™…
Taking 2 months and more than 10 recipes, Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough which has been likened to a croissant (but uses a proprietary recipe), the Cronut is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronutis flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. Cronuts are made fresh daily, and completely done in house. The entire process takes up to 3 days.

You can see a photo of that creation here.

My trashy croughnuts certainly don’t rise to those heights–literally or figuratively.  But my experiment gave me a little idea of what’s in store if I do give the genuine things a try. I think maybe, just maybe, I get what all the fuss is about.  Though if you read The Wall Street Journal article to the end, you’ll discover that the writer who bought a scalped Cronut for $35 only ate half…then threw the rest away.  Another case, perhaps, of too much of a good thing?


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